KR20040036063A - Gimchipaeti's manufacture method for hamburger to do Kimchi by main raw material - Google Patents

Abstract

PURPOSE: A method of preparing a kimchi burger patty using kimchi in a satisfactory ripened state and an egg without the use of a mixture of wheat flour, meat, oil or the like is provided. The product remains the characteristic taste and flavor of kimchi while giving the chewable texture. CONSTITUTION: About 90 to 95% by weight of kimchi in a satisfactory ripened state is cut to 1 to 1.5cm and then, formed into the shape of a patty having a thickness of 0.8cm and a diameter of 8cm and freeze-dried in a freezer 4hr or more. Then, the patty is applied with a mixture of eggs, ginger juice and salt and steamed.

Description

Gimchipaeti's manufacture method for hamburger to do Kimchi by main raw material}

The present invention relates to a method for producing a kimchi patty for hamburgers, and more specifically, by applying kimchi to a patty for hamburgers to make it feel the taste and chewy feeling of the kimchi as it is on the hamburger as well as flour, meat, oil It doesn't feel like there's no other mixture, and it's mainly for the health of children and teenagers who enjoy hamburgers.

As is well known, hamburgers originally originated in the West, but have recently been introduced into our country and are rapidly increasing in consumption, especially among children and youth.

However, as the consumption of hamburgers increases, it is natural that a variety of tastes are required, and there is a problem that the consumption layer of hamburgers is limited to children and adolescents, because the conventional hamburger patches are mostly composed of flour or a mixture of meat. For the older, the perception of greasy food prevailed.

Another important problem is that the consumption of vegetables and kimchi of children and adolescents is gradually reduced by eating a lot of fast foods such as hamburgers. To be.

In other words, Kimchi, which has been eaten by Koreans for a long time, is rarely eaten by children and adolescents in recent years, so there is a shortage of vitamin C, which can be obtained from kimchi, causing many health problems. As a representative traditional food of our nation, which our nation has used habitually since the Three Kingdoms era, it can be said to be a complete nutritional food that is essential for our people.

The present invention devised in view of the above-described problems in the production of hamburger patties without using a mixture of flour, meat, oil, etc. without the taste of the same method using the same ingredients as the taste of kimchi intact and chewy as it is It is an invention that aims to help the health by providing a hamburger that can be deliciously eaten by everyone while keeping its taste by using it as well as eating kimchi while eating a hamburger naturally.

Look at the manufacturing method of the present invention.

When manufacturing kimchi patties for hamburgers, prepare about 90-95% of kimchi from the total weight of the patty, but kimchi is properly matured into 1cm ~ 1.5cm * 1cm ~ 1.5cm size and used to remove broth. Also, make a patty shape with a round shape of 0.8cm in diameter and 8cm in diameter and freeze it in a freezer for more than 4 hours, or use a thinner dish to make a plate size 0.8cm thick and freeze it in a freezer and then cut it into a patty shape. do

Frozen kimchi doesn't fall well from the plate, so when it's hot water at the bottom of the plate

Prepare the ingredients that do not taste like eggs at about 5-10% of the total weight, and mix them with a little salt and a little ginger juice to loosen the eggs. Steamed in water with steam for about 2 minutes

Example

Prepare 3kg of kimchi prepared by the method described above, prepare 15 pieces of bran, 20g ginger juice, and a spoonful of salt.

Remove the water from the kimchi and chop it into 1cm ~ 1.5cm * 1cm ~ 1.5cm size

Also, there should be no parts connected to each other

It is 0.8cm thick and 8cm round, making a patty shape and freezing in a freezer for more than 4 hours.

Season eggs with ginger juice and salt and apply to frozen patty.

In this way, about 40 hamburger patches could be made.

Mayonnaise is applied to burger buns, and lettuce, gochujang sauce, meat patty, mayonnaise, kimchi patty, gochujang sauce, lettuce, mayonnaise, and hamburger bread are completed.

As a result of eating a hamburger made with kimchi patties for hamburgers, the most important thing is that the hamburger is made by using the taste and chewing feeling of kimchi as it is, so it was very suitable for the older people and it was not rejected even by children or teenagers. It was delicious to eat.

So far, the method of using kimchi as a main ingredient has been described, but other types of kimchi may also be used. At this time, the radish is mixed with 1/2 of kkakdugi, which is fine to use, and other manufacturing methods are the same as the method of the present invention.

According to the present invention, the production of kimchi patties for hamburgers as a main ingredient, it is possible to provide a hamburger that fits the taste on average regardless of the age of a person, and thus it is possible to greatly expand the consumption layer of hamburgers. We can eat a lot of kimchi, our own food to eat

Especially for foreigners or children. Youth. In the elderly, there is no other mixture such as flour, meat, or oil, so the taste and chewing feeling of kimchi is preserved as it is, and the large amount of kimchi can be helpful for health.

Claims (1)

When preparing kimchi patties for hamburgers, prepare about 90 ~ 95% of kimchi in the weight of the ingredients, but the kimchi is properly matured into 1cm ~ 1.5cm * 1cm ~ 1.5cm size and the soup is removed. Or frozen and cut into a form equivalent thereto, Prepare the non-flavored ingredients such as eggs at 5-10% of the total weight, season the ingredients, add a little salt and a little ginger juice, and steam the eggs to loosen them well. Hamburger kimchi patty and the manufacturing method characterized by the above. A method for producing a hamburger patty for hamburgers, such as the above using kimchi, which is characterized by kimchi, which is mixed with half of radish in place of kimchi.